• Cookbook of the Month Recipe – Lemon Cheesecake

  Filed under Cookbook of the Month, dessert - cakes/cupcakes
  Jan 18
  
  Don’t let this not so great photo turn you away – this was one of the best cheesecakes I have ever had!! Even looking at it right now is making my mouth water – remembering how good this cheesecake was.

  The good thing about choosing cookbooks like The New Best Recipe as the cookbook of the month is that there are both sweet and savory recipes to choose from. And with 1000 recipes to choose from in this cookbook, I had to choose at least one sweet one. When I was browsing through after receiving this book, I came across this recipe for a lemon cheesecake. I couldn’t help but stop and read it – I absolutely adore cheesecake, and have eaten it many times, but I had never tried a lemon cheesecake. And I’ve been on a bit of a lemon kick lately – everything that has looked good to me this past month has been lemon flavored!!

  This cheesecake does take a few hours, but the hands on time is quite minimal, and it was extremely easy. It consists of a crust made from animal crackers instead of traditional graham crackers. The crust is topped with a lemon flavored cream cheese mixture, and once it is baked and cooled, a lemon curd layer goes on top. And this was a very good lemon curd recipe – I’m surprised most of it made it on top of the cheesecake because I just wanted to eat it by the spoonful!

  I wish I would have taken a picture before topping the cheesecake with the curd – I have never made such a perfect cheesecake without even a hint of a crack. I don’t know if it is the recipe, the method, or if I just had a lucky day in the kitchen, but I was so proud of it that I even made my husband come in the kitchen to admire it with me. He looked at me like I was crazy, but I had to share my moment with someone!!

  Do make sure to chill this cheesecake completely. I made it the day before we ate it for dessert at my in-laws and the texture was great, but it was even better the next day. The crust did get a little soggier, but nothing that would turn me away from eating every crumb on my plate!

  Lemon Cheesecake
  from The New Best Recipe

  CRUST
  5 ounces Nabisco’s Barnum’s Animal Crackers
  3 tablespoons sugar
  4 tablespoons unsalted butter, melted and kept warm

  FILLING
  1 1/4 cups (8 3/4 oz.) sugar
  1 tablespoon grated zest and 1/4 cup juice from 1-2 lemons
  1 1/2 pounds (3 8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature
  4 large eggs, at room temperature
  2 teaspoons vanilla extract
  1/4 teaspoon salt
  1/2 cup heavy cream

  LEMON CURD
  1/3 cup juice (from about 2 lemons)
  2 large eggs plus 1 large egg yolk
  1/2 cup (3 1/2 oz.) sugar
  2 tablespoons cold butter, cut into 1/2-inch cubes
  1 tablespoon heavy cream
  1/4 teaspoon vanilla extract
  pinch of salt

  FOR THE CRUST
  Adjust an oven rack to the lower-middle position and preheat the oven to 325F. In a food processor, process the animal crackers until you have fine crumbs. You should have about 1 cup. Add in the sugar and pulse. In a steady stream, add the butter while pulsing, about 10 1-second pulses. Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until fragrant and golden brown. The instructions say 15 to 18 minutes, but mine was done at about 12 minutes, so keep an eye on it. Cool on a wire rack to room temperature. When cool, wrap the pan with 2 18-inch square pieces of foil. Set the pan in a roasting pan.

  FOR THE FILLING
  Process 1/4 cup of the sugar and the lemon zest in a food processor until the zest is broken down and the sugar turns yellow. Transfer to a small bowl and mix in the rest of the sugar.

  In a bow of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 5 seconds. With the machine is running, add the sugar mixture in a slow stream; increase the speed to medium and beat until combined, creamy and smooth – about 3 minutes. Scrape down the sides of the bowl as needed. Reduce the speed to medium low and add the eggs, 2 at a time. Beat until incorporated, about 30 seconds. Scrape the bowl before each addition. Add the lemon juice, vanilla and salt and mix to combine. Add the cream and mix until incorporated, about another 5 seconds. Give the bowl a final scrape and pour the mixture into the prepared springform pan. Fill the roasting pan with enough water to make it about halfway up the sides of the pan. Bake until the center jiggles slightly, the sides start to puff, and the surface is no longer shiny, about 55 to 60 minutes. The center should read about 150 degrees F. Turn off the oven and prop the door of the oven open with a potholder or wooden spoon. Allow the cake to cool in the water bath in the oven for about an hour. Transfer the springform pan to a wire rack and run a small paring knife around the edges of the pan to loosen the cake. Let it sit to room temperature for 2 hours.

  FOR THE CURD
  While the cheesecake is baking, heat the lemon juice in a small non-reactive pan on medium heat until hot, but not boiling. Whisk the eggs in a small bowl, then gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg/sugar mixture, then return the mixture to the saucepan and continue to heat over medium heat, stirring constantly until the mixture reaches 170 F and is thick enough to cling to the spoon, about 3 minutes. Immediately remove the pan from the heat and add in the cold butter and mix until incorporated. Stir in the cream, vanilla and salt, then pour through a strainer into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.

  TO ASSEMBLE
  When the cheesecake is cook, top it with the lemon curd while still in the springform pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, but 24 hours is better. To serve, remove the sides of the springform pan and cut into wedges.
  

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  51 Comments

51 Responses to “Cookbook of the Month Recipe – Lemon Cheesecake”

1. 

   Cynthia said on January 18th, 2008 at 4:48 pm

   Look at the lemon topping – as smooth as glass.

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2. 

   javagirlkt's cookin' said on January 18th, 2008 at 5:08 pm

   wow, you’ve convinced me!!

   i bought a springform pan in November and still haven’t even used it yet!! this will be the first recipe i try, thanks!

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3. 

   Amanda at Little Foodies said on January 18th, 2008 at 5:27 pm

   Oh yes please, could I have a HUGE piece?! I love anything lemon cakey. I’ve said that once before I think.

   Glad your husband looks at you like you’re barking mad too sometimes. Happens to us all!

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4. 

   Melanie said on January 18th, 2008 at 8:47 pm

   Lemon cheesecake is just my thing – can’t wait to try this. And I think your picture looks great!

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5. 

   Chuck said on January 19th, 2008 at 1:31 am

   The cheesecake looks great! I love the The New Best Recipes. It’s probably the cookbook I use the most. My favorite recipe out of the cookbook is probably the thick and chewy chocolate chip cookies.

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6. 

   Kevin said on January 19th, 2008 at 1:34 am

   That cheeesecake look great! Cheesecake is one of my favorite deserts and lemon sounds like it would go really well with cheesecake.

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7. 

   Anonymous said on January 19th, 2008 at 1:42 am

   I am THE lemon lover. I know I will be trying this very soon.

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8. 

   glamah16 said on January 19th, 2008 at 2:36 am

   Yumo! And your photo is great IMO!I’m seeing a lot of citrus lately . I guess we all want to get out of the winter doldrums.

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9. 

   Gigi said on January 19th, 2008 at 4:45 am

   Oh man does that cheesecake look good!

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10. 

    Katia said on January 19th, 2008 at 4:47 am

    The cheesecake looks so good, I’ve been looking for a good cheesecake. I still have Meyer lemons on my tree so this will be perfect! Thank you for sharing- your blog is great.

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11. 

    KJ said on January 19th, 2008 at 4:51 am

    If only I could reach through my screen with a spoon!!! That cheesecake would be gone!!!!!

    I have this cookbook. I’ve only made a few things, but they’ve been great. There is a particulary good leek and potato soup recipe.

    I can’t wait to see what else you’ve made.

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12. 

    Evelin said on January 19th, 2008 at 9:42 am

    Don’t judge yourself, a cheesecake can only look perfect!:)

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13. 

    Bellini Valli said on January 19th, 2008 at 2:14 pm

    I love the idea of using the animal cracker cookies for the crust. As it so happens I seem to be on a lemon kick these days as well. It must be my longing for summer days.

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14. 

    Anj said on January 19th, 2008 at 2:16 pm

    That is one beautiful cheesecake! Don’t you just love it when a recipe turns out so well? Lemon sounds wonderful.

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15. 

    Mandy said on January 19th, 2008 at 3:31 pm

    ah Deborah! This would be such a great idea for the lemon filling I have left from other baking endeavor!*wink* Too bad I have already thrown it away. If only I see your recipe a little sooner….

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16. 

    eatme_delicious said on January 19th, 2008 at 10:27 pm

    Oh wow Deborah this looks and sounds so good! I love everything about it – the lemon curd on top seems perfect and I love crusts so I’m very intrigued by one made with animal crackers. You’ve definitely convinced me I must make this soon! And I had to laugh at the part where you brought your husband into the kitchen to look at your perfect cheesecake and he thought you were crazy haha. I do that all the time to my boyfriend and he responds in a similar way. That’s why having a food blog is great because we understand things like the beauty of perfect cheesecake tops. I’ll make sure to take a picture of the top of mine.

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17. 

    Brilynn said on January 19th, 2008 at 10:44 pm

    I don’t know what you’re talking about, that photo looks great!

    And congrats on winning Artisan Bread in 5 from Jaden… I’m so jealous! I’ve already made the Nutella Challah that she posted and if that recipe is any indication of what the rest of the book is like, you’re going to love it!

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18. 

    April said on January 20th, 2008 at 12:21 am

    oh my goodness! This looks delicious! I love lemon! I also like the fact that the crust is made of animal crackers.

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19. 

    Emiline said on January 20th, 2008 at 5:57 am

    You shouldn’t be so critical of your picture. That “bad” picture of yours, is better than my “good” ones.

    So, I think I will use this method that you used, next time I make a cheesecake. I’m not convinced that a water bath works, but I think cooling the cheesecake down, really slowly, is the way to go.

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20. 

    katie said on January 20th, 2008 at 7:38 am

    mmmmmmm. i made this today and it was a huge hit in my house. all of my room mates had a huge piece and went back for seconds. i used a jarred lemon curd to save a bit of work, however. the animal cracker crust was amazing. ive never been a big fan of the graham cracker crust but the animal crackers were fabulous!

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21. 

    The Baker & The Curry Maker said on January 21st, 2008 at 12:21 am

    Yummo, there is nothing off putting about that picture! Cheesecake is my favourite, and so is lemon.

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22. 

    The Baker & The Curry Maker said on January 21st, 2008 at 12:21 am

    Yummo, there is nothing off putting about that picture! Cheesecake is my favourite, and so is lemon.

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23. 

    Valentina said on January 21st, 2008 at 12:42 am

    It is wonderful when we get such great result. I am looking at your picture and it makes my mouth water. I love it! I wish I could taste it.

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24. 

    Arfi Binsted said on January 21st, 2008 at 12:45 am

    i always love lemon cheesecake!! it’s always good!! good job, Deborah!

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25. 

    Rasa Malaysia said on January 21st, 2008 at 4:18 am

    Yummy! I haven’t made cheese cake for at least 10 years…time to make one soon!

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26. 

    Kelly Mahoney said on January 21st, 2008 at 4:49 am

    Looks beautiful! I just wish I could get more of my family to like lemon.

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27. 

    Cakespy said on January 21st, 2008 at 6:49 am

    Lordy, lordy, lordy. Looks awesome.

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28. 

    Sylvia said on January 21st, 2008 at 6:49 pm

    Your lemon cheesecake looks smooth and delicious

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29. 

    Susan from Food Blogga said on January 22nd, 2008 at 1:28 am

    Not so great? Are you kidding me? It luscious!

    [Reply]

30. 

    TheKitchenSink said on January 22nd, 2008 at 10:38 pm

    This looks delicious. I’ve been looking for an excuse to buy a springform pan and I think you just gave me one. I wonder what this would taste like with the ginger lime curd I just made …

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31. 

    Jenn said on January 23rd, 2008 at 3:14 am

    You had me with your picture actually!

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32. 

    Katie B. said on January 23rd, 2008 at 7:15 pm

    Beautiful!! This recipe is going in my to-try-soon stack!

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33. 

    The Caked Crusader said on January 24th, 2008 at 1:27 pm

    I am on a quest for the perfect cheesecake and this looks to be well worth trying – I have never seen a cheescake topped with fruit curd before. Nice idea!

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34. 

    kellypea said on January 25th, 2008 at 7:37 am

    I’m a cheesecake fiend, but you know, I don’t think I’ve made a real lemony one. My tastebuds are going nuts!

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35. 

    Kristen said on January 28th, 2008 at 4:21 am

    Oh this looks delicious!

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36. 

    Penelope said on March 3rd, 2008 at 2:27 am

    This recipe looks fabulous–thank you! Just wanted to let you know that I’ve linked to this post from my party planning blog to help my readers plan a Springtime party. Feel free to check us out for free online invitations, party planning tips and more. Thanks again!
    Penelope

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37. 

    Alexis said on March 24th, 2008 at 5:56 pm

    I made this cheesecake for Easter and it was a grand slam! Thanks for the recipe it was sooo good!

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38. 

    anoniem said on May 24th, 2008 at 6:04 pm

    I’m tempted to make this cake, but what I don’t understand is adding cream to the lemon curd. I always understood that lemon curd is without milk or cream. Also, lemon curd is the perfect stuff to make a week (or two) beforehand because it keeps good for a while. But will that also with cream in it?

    Renske

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39. 

    Deborah said on May 27th, 2008 at 6:48 pm

    Renske,

    I guess this isn’t a traditional lemon curd – I don’t make curds often, so I didn’t even realize that it is a bit different by using cream! I’m not sure how long it will keep, but I would guess only 3-4 days. The cheesecake didn’t last that long!!

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40. 

    Amber said on June 8th, 2008 at 3:40 pm

    Hi,I’m glad to see ur blog today.Seem like I found someone like cooking & do scrapbook.
    I’m going to try bake this Lemon Cheesecake, felt really yummy!
    Have anice weekend.
    Amber

    [Reply]

41. 

    pat said on September 26th, 2008 at 6:15 pm

    made the lemon cheesecake for my daughter’s birthday. It was a HIT. Love the lemon curd and so easy to make. This is now a family favorite

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42. 

    Anonymous said on November 30th, 2008 at 3:18 pm

    I tried this cheesecake when I first moved into my ome to impress my in-laws. They loved it SO MUCH they were begging foor me to make it again! (Which I did and got rave reviews again!). Great recipe! Thank you so much!
    -Genie
    ROckville Centre, NY

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43. 

    A Feast for the Eyes said on March 20th, 2009 at 9:23 pm

    I’m glad that I followed your links to find this recipe. First, I have that cookbook! I love cheesecake, but I try to limit how often I bake AND eat it. My lemons are looking like they’re starting to ripen, so I’m gearing up for recipes to make with these. This recipe definitely goes into my “to make” stack.
    By the way, that photo is excellent! No need to apologize… it lured me into reading all about it.

    Makes my own mouth water, just thinking about it.

    Debby

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44. 

    Organic Baby said on March 26th, 2009 at 10:35 pm

    I guess I don’t need to go to a store to buy one, I’ll make one myself thanks!

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45. 

    Greeting Card Printing said on May 1st, 2009 at 5:09 am

    Yummy yummy cheesecake! One of may favorites The one in your photo looks soooo good, I want one haha! I can’t wait to try and make one for myself, thanks so much for sharing this!

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46. 

    Vivian - Let's Try These... said on April 7th, 2010 at 3:19 pm

    I've adapted your recipe some what and added it to my site. I put a link to your recipe and website as well. This is the best cheesecake filling I have ever had. Thanks for sharing it with everyone!

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47. 

    Linda said on September 12th, 2010 at 5:40 am

    I made this tonight for my MIL and family. OMG … This is so good, easy to make, takes time though, and so worth it! Thanks for publising.

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48. 

    plantcrone said on November 10th, 2011 at 7:52 pm

    I picked up Lemon Curd at Trader Joes this week..no good reason for it-just sounded good and I was in the mood for tangy…but one can make just so many peanut butter and lemon curd sammys ya know.

    As the family cheesecake specialist, I am always looking for something different for the holiday pot luck dinners..and your cheesecake idea will be perfect. The last few years it was pumpkin cheesecake with gingersnap cookies for the crust but I am so tired of the same thing.

    This will be THE BIG HIT this year..thanks for the ideas. Wonder what it is about the animal crackers that seems to make everyone so nuts about the crust???childhood memories from the flavor?

    Old lady plantcrone in Oregon

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49. 

    LilacMom said on November 27th, 2011 at 12:06 am

    For the past 10+ years I have made my daughter cheesecake on her special day; this year for her 22nd birthday she has asked for a lemon cheesecake…it’s baking now! The curd is done! The celebration is tomorrow

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    LilacMom Reply:
    December 2nd, 2011 at 4:51 pm

    @LilacMom, It definitely was worth the work!! Enjoyed by all and many!

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50. 

    Cecil said on December 1st, 2011 at 7:41 pm

    I made this for Thanksgiving dinner this year. I changed the crust by using lemon sandwich cookies and one tablespoon of butter, just to add to the overall lemon flavor. It was everyone’s favorite and was the only dessert completely consumed that day. Fabulous lemon flavor…possibly the finest cheesecake I have ever eaten.

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